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Friday, November 4, 2011

Chicken Casserole Supreme

  • 1 cup reduced-sodium chicken broth

  • 1 medium apple, peeled and chopped

  • 1/2 cup golden raisins

  • 1 tablespoon butter

  • 1 package (6 ounces) reduced-sodium stuffing mix

  • 1 pound boneless skinless chicken breasts, cubed

  • 1/4 teaspoon salt

  • 1/4 teaspoon pepper

  • 1 cup sliced fresh mushrooms

  • 1 small onion, chopped

  • 1 tablespoon olive oil

  • 3 garlic cloves, minced

  • 1-1/2 cups (12 ounces) fat-free sour cream

  • 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted

  • 4 cups frozen broccoli florets, thawed

  • In a large saucepan, combine the broth, apple and raisins. Bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes or until apple is tender. Stir in butter and stuffing mix. Remove from the heat; cover and let stand for 5 minutes. Sprinkle chicken with salt and pepper. In a large skillet, cook the chicken, mushrooms and onion in oil over medium heat until chicken is no longer pink. Add garlic; cook 1 minute longer. Remove from the heat. Stir in sour cream and soup. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Layer with broccoli and stuffing mixture. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Yield: 6 servings.

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